Those Christmas Egg Sandwich Rolls are specially made for christmas and highly appreciated by the little ones. A fluffy, tasty and fun bite to make the kids wait patiently for unwrapping their gifts. This christmas egg sandwich is close to my heart, it’s my grandma’s recipe, and clearly she taught us how to make them. Since I can remember those sandwiches were part of the christmas feast (buffet style) at home. In my early teenagehood my grandma showed me how to make them and since then, the tradition is still going on strong. Every year, on the morning of the 24th of december I make those egg sandwich rolls and eat the leftovers for breakfast, although now my grandma sadly isn’t helping me with it anymore… but soon enough, like she asked me to, I’ll teach the new generation all about it.  Today I’ll make a big exception for my blog to reproduce them ahead of time, “pardon Mamie“, because usually it’s a sacred “christmas only” dish.

 

Let’s face it, egg sandwiches are a favorite for the kids, it’s a guaranteed success every single time. In my family as I said earlier, we have a “finger buffet”on the 24th of december, so this way we can spend the night eating a bite here and there, waiting for the big gift unwrapping event. Nowadays it’s easy to wait the entire night with my mom’s delicious buffet before jumping into the gifts, but earlier, as a kid it use to be agony, I remember looking at everyone eating slowly bite by bite and talking while all those beautiful wrapped packages were just there waiting to get ripped open. Luckily, I had those egg sandwiches rolls, they helped me keep calm and composed while trying to figure out which of those shiny gifts under the christmas tree were mine.

The technique

I have to explain a bit of the technique here. It’s well explained in the instruction below, but I would like to add a few details. First, sometimes the bread can we a tad dry, this is bad new then so if it’s the case make a few cut in the plastic bag containing them and enroll a moist kitchen towel around it for about an hour. Because if the bread breaks… no rolls are possible. Second; the spices. My grandma didn’t use any except salt and pepper… but I like the curry powder in the egg mix, it gives it a welcomed “je ne sais quoi” and a deeper yellow color. As for the sweet paprika on top it’s mainly decorative but also gives a nice extra flavor to the eggs. The parsley, another touch of mine, because since I’m living in Spain, it just goes in about every dish here and gives a fresh side to every dishes. So… of course, those three spices can be forgotten. Third, roll the sandwiches on a clean moist towel firmly and than wrap the sandwiched also tight so the sandwich as a nice round cylinder form and hold great in the end. Here are a few steps in pictures.

 

 

If you want the kids to keep calm and composed until the big gift opening moment, those christmas egg sandwich rolls are the way to go.  Those rolls also makes a great activity and family bonding moment on christmas eve morning. Just like it did for me and my grandma.

So let’s roll those sandwiches!

 

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Christmas Egg Sandwich Rolls

Makes 20 portions | Preparation: 30 minutes | Difficulty: easy

Ingredients

• 4 extra long breads
• 15 eggs
• 6 tbsp of mayonnaise
• 1 can of sweet mini pickles
• 1 spring onion
• 1 tsp of curry powder *optional 
• few parsley leaves *optional
• salted butter (soft to spread)
• few bell pepper slices
• sweet paprika *optional
• salt and pepper

Direction

1. Start by cooking the eggs in simmering water for 10 minutes
2. Blend the onion, 6 to 8 mini pickles, parsley together until finely chopped
3. Get rid of the shell from the eggs
4. Add the eggs, the blended mix, the curry powder, 2 tbsp of pickle juice and the mayonnaise to a large plate and mash until creamy (I’ve started with a potato peeler than a fork)
5. Add the salt and pepper to taste
6. On a clean, moist towel add the bread
7. Spread the room temperature butter on the bread *optional
8. Add a layer of the egg mixture all over the sandwich bread (fine)
9. In the closest extremity add one slice of bell pepper and 2 sweet pickles on the border of the bread
10. With the help from the moist towel roll up firmly but gentle the roll sandwich into a big cylinder
11. Wrap firmly each rolls into a plastic wrap and reserve in the fridge for a minimum of one hour
12. When ready to serve, take off the plastic wrap, sprinkle a little sweet paprika on the top of the rolls, cut the both uneven sides of the rolls first, (let the kiddos eat them) and cut each rolls into 5 pieces (excluding the end part)
13. Serve

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Enjoy!